Prepare the polenta according to instructions on the package. *Usually the instructions are to bring 2 quarts of water to a boil, salt, then add 2 cups of the instant polenta. Stir continously; till you see the polenta thickening and pulling away from the sides of the pot.

At this point, add in the cheese. Mix well.

Spread out 1-1.5 inch(es) thick into a pan. Lightly dust the top with the rosemary. (I like to take the herbs in the palm of my hand, then rub both hands together to crush the herbs, releasing their oils, as they fall from my grasp onto the polenta -or any food. Also, it leaves my hands with an amazing scent.)

You can let set and cool for 3 hours, or, overnight in the fridge.

Cooled polenta in a pan. Cut to show thickness.

Cut into 1/2 inch strips about 3 inches long, and lay them in a non-stick pan that has been heated on medium heat. Brown on all sides.
There isn’t really a need for oil because the polenta itself has a high water content and browns easily. But if you find that it needs some oil, add a few drizzles of extra virgin olive oil.

In a dry non-stick pan, place cut pieces of polenta to brown.

Once the fries are browned on each side, place to cool on a rack and immediately sprinkle with the extra grated cheese. Some of the cheese will melt quickly, and you can always add more if you see it needs it.

Once browned on all FOUR sides, sprinkle with cheese and let cool on a rack